Colombian Style Beans Recipes

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SIMPLE COLOMBIAN BEANS

These beans are a staple in my family's nutrition. I make them at least once a week, and as with beans they taste better the next day so I make plenty for left overs. You will need a pressure cooker for this one.

Provided by La_Nanita

Categories     Beans

Time 1h40m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 10



Simple Colombian Beans image

Steps:

  • Wash beans well with water and take out any debris.
  • Place in pressure cooker and cover with water up to the max line (approx 12 cups for a 5 quart pressure cooker).
  • Place lid on cooker creating a tight seal cook on high for 35 minutes (this will soften the beans).
  • Take pressure cooker of the stove and allow steam to escape completely before opening.
  • Add carrots, plantain, sazon, and salt.
  • If you like your beans more soupy (which I do) add more water to replace what has been lost, if you do not they will be rather on the dry side and you will have to watch more carefully on the next step because they have a higher risk of burning.
  • Cover again and cook on med-high for 20-30 minutes.
  • While beans are cooking sauté the tomato, onions, and cilantro in the oil add a pinch of salt.
  • Once the beans are done add the hogado and test the beans for softness, if necessary cover and cook an additional 5-10 minutes.
  • Serve with white rice and the meat of your choice, enjoy!

1 lb dried red beans
2 carrots, diced
1 plantain, diced
1 (5 g) envelope sazon goya
1 tablespoon salt
1 small tomatoes, diced
1/2 small onion, diced
2 stalks green onions, finely chopped
1/4 cup fresh cilantro, finely chopped
2 tablespoons oil

COLOMBIAN-STYLE BEANS

Sofrito sauce base and chopped green plantains give this hearty bacon-and-beans dish its Colombian-style appeal.

Provided by My Food and Family

Categories     Recipes

Time P1DT1h45m

Yield 8 servings, about 2/3 cup each

Number Of Ingredients 4



Colombian-Style Beans image

Steps:

  • Wash beans well; place in large saucepot. Add enough water to cover beans by 2 inches. Let soak overnight.
  • Drain beans; return to saucepot. Add enough water to cover beans by 2 inches. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer 1 hour.
  • Combine bacon, sofrito and plantains in medium skillet; cook on medium heat 5 min., stirring occasionally. Add to beans in saucepot; simmer an additional 30 min., adding more water if needed. (Beans should be soupy when served.)

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 310 mg, Carbohydrate 37 g, Fiber 12 g, Sugar 7 g, Protein 15 g

2 cups dried red kidney beans
6 slices OSCAR MAYER Bacon, chopped
1/2 cup sofrito sauce base (recaíto)
1 large green plantain, peeled, chopped

COLOMBIAN RED BEANS - FRIJOLES COLOMBIANOS

This is a shortcut version of a dish from Columbia. I found it on About.com. Serve the beans with rice.

Provided by PanNan

Categories     Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9



Colombian Red Beans - Frijoles Colombianos image

Steps:

  • Sauté the bacon until crispy. Remove bacon and reserve for another use, but leave the bacon drippings in the pan.
  • Add the chopped tomatoes, chopped scallions, and cumin to the pan. Sauté them in the bacon fat until they are soft, about 5 to 8 minutes.
  • Add the beans (including liquid) to the pan. Add sugar, water, and the chicken bouillon. Bring to a boil, and simmer for 10 minutes more, until most of the water has evaporated and the beans have thickened.
  • Remove from heat and stir in the chopped cilantro.
  • Serve with rice.

4 slices bacon
1 tomatoes, chopped
1 bunch scallion, white and green parts, chopped
1 teaspoon cumin
1 (32 ounce) can red kidney beans
1 tablespoon sugar
1/2 cup water
2 chicken bouillon cubes
3 tablespoons cilantro, chopped

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